Mexican Pickled Jalapeños and Carrots (Chiles en Escabeche): The Tangy Taqueria Jar You Can Make at Home

Ingredients for Chiles en Escabeche

This recipe makes about 2 quarts.

For the vegetables

• 1 pound fresh jalapeños: about 15 to 18, firm and glossy. Leave them whole or cut a small slit in each.
• 3 medium carrots: peeled and sliced diagonally about ¼ inch thick.
• 2 cups small cauliflower florets: about ½ small head.
• 1 large white onion: cut into thick wedges or rings.
• 8 garlic cloves: peeled and lightly smashed.
• ¼ cup vegetable oil: for sautéing.

For the brine

• 2 cups white vinegar: 5 percent acidity, the standard grocery store kind.
• 1 ½ cups water
• 1 tablespoon kosher salt
• 1 teaspoon sugar: balances the sharpness of the vinegar.
• 4 bay leaves
• 1 tablespoon dried Mexican oregano: or regular dried oregano.
• ½ teaspoon dried thyme
• ½ teaspoon whole black peppercorns

About the Ingredients

Choose firm, smooth jalapeños. Soft or wrinkled peppers turn mushy in the brine. If you prefer milder pickles, slice the jalapeños in half and scrape out the seeds and white ribs, where most of the heat lives. You can also mix in a few serrano peppers for more fire.

Mexican oregano has a citrusy, earthy flavor that is different from the Mediterranean kind. Look for it in the Latin foods aisle, often in small cellophane bags. Regular oregano works well if that is what you have.

Some cooks like to add apple cider vinegar for a softer, fruitier flavor. You can replace up to half of the white vinegar with it.

Wear gloves. When handling a pound of jalapeños, thin kitchen gloves keep the oils off your fingers. If you do not have them, wash your hands well with soap and avoid touching your eyes.

You will need a large heatproof glass jar or bowl with a lid, about 2 quarts, or two 1-quart jars.